Quick and Healthy Fresh Tomato Spaghetti

A personal family favourite, this quick tomato spaghetti recipe uses only fresh ingredients to make a delicious sauce. No jars here!!!

Supplies

Serves 2

• 1/2 Onion, finely diced
• 2 x Large Garlic Cloves, peeled and minced
• 325g (2 + 1/4 Cups) Cherry Tomatoes, quartered *
• 2 tbsp Olive Oil
• Salt & Pepper
• 1 tbsp Balsamic Vinegar
• 150g (5.3 oz) Dried Spaghetti

Essential Equipment

• Chopping Board
• Sharp Knife
• Saucepan
• Frying Pan
• Wooden Spatula (or similar)

*you can use baby plum tomatoes too

Step 1: Fry the Onion

Heat the oil in a frying pan, once hot, add the onion and some salt & pepper. Cook for about 5 mins until translucent.

Step 2: Add the Garlic

Add the garlic and cook until fragrant (about 1 min).

Step 3: Tasty Tomatoes

Next add the tomatoes, balsamic vinegar, lots of salt & pepper and stir well with a wooden spatula.

Step 4: Cook the Spaghetti

Meanwhile, cook the spaghetti in a saucepan according to the packet instructions. (Don't forget to salt the water!)

Step 5: Back to the Sauce

Continue cooking the tomatoes while the pasta cooks. Stir constantly whilst crushing the tomatoes with your spatula until they break down.

Step 6: Add the Pasta Water

Drain the pasta but reserve the water! Gradually add 120 – 150ml (1/2 Cup – 2/3 Cup) of the pasta water into the tomatoes.

Stir well after each addition. It should end up a silky but chunky tomato sauce.

Step 7: Bring It All Together

Add the cooked spaghetti to the pan and stir through so it's nicely coated in the sauce. Serve immediately.

Step 8: Tadah!

Swirl onto plates and serve immediately. You can scatter with fresh parsley and have some garlic bread too if you fancy it!

For more easy step by step picture recipes, visit kitchenmason.com

Comments

[urwayoffbase]

I am an avid gardener and cook. I gather fresh tomatoes out of the garden to make sauce throughout the season. I would suggest that you score your tomatoes with an x on the bottom and drop them into a pot of boiling water for a minute or so. Remove and place them in a bowl of ice water. The skins will come off easily and will produce a more polished sauce devoid of those pesky tomato skins. It only adds a few minutes to your prep time, but raises the level of your finished dish.

[KitchenMason]

I’ve done this with larger tomatoes but honestly can’t be bothered with tons of tiny cherry tomatoes hahaha, I don’t have that much time in my life! I know exactly what you mean though, it does make a more polished sauce ☺️

[Millerkat123]

oooooooooo yummy!! love pasta recipes without meat!! thank you!!

[KitchenMason]

Yay! You’re welcome!

[bicktasw]

I just returned from a trip to the Umbria region of Italy ... had lots of pasta... most served with truffle sauce. Your sauce featured here strikes me as being more of the Italian "lighter" tomato (or marinara) sauce like served there, NOT the heavier American version. Trying this for sure .... thanks for sharing!!

[KitchenMason]

Truffle sauce pasta sounds AMAZING!! Hope you enjoy this recipe :) x

[VCreations]

Looks tempting !

[KitchenMason]

Yay! Thank you :) x

[Penolopy Bulnick]

Beautifully plated spaghetti :)

[KitchenMason]

Aww thank you! ☺️

[gralan]

I am so grateful for your instructable. It has given me the inspiration to try cooking up pasta in classic Italian style. I love eating a fresh garden sauce. Woo Hoo!

[KitchenMason]

Awww yay! I’m so glad I’ve inspired you! Thanks so much for your kind words :)